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November 6, 2016

Sweet Sugar Sultry Spice Book Launch + Giveaway

Congrats to our winners – Vashti Roebuck, Wendy McBride, Kurt Kidder, Robin Pearson, and Michele Neuhouser!

 

We arethrilled to share this onewith you all!cvr-sweet-sugar-sultry-spice_roost-books-2

Our good friend and classically trained pastry chef,Malika Ameen, just launched her cookbook, Sweet Sugar Sultry Spice, and guys, it is awesome! The book itself is beautiful and the recipes are delightful! All the wonderful sugars and spices make her recipes stand out above the rest! We can’t wait to try the new recipes in our own kitchens this holiday season to share with family and friends!

Along with the giveaway you can enter below, (FIVE of you will get a copy of this wonderful cookbook and an assortment of Wholesome! goodies! Pretty sweet deal!)we are sharing one of our favorite recipes today from Sweet Sugar Sultry Spice, Cocoa Chai Granola! So many delicious flavors in this recipe – we can’t get enough!

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Ingredients

  • 1 1/2 cups thick rolled oats
  • 1/2 cup quinoa
  • 1/2 cup unsweetened coconut chips or flakes
  • 1/4 cup sunflower seeds
  • 1/2 cup pistachio nuts
  • 1/4 cup plus 2 tbsp mild olive oil or coconut oil
  • 1/4 cup plus 2 tbsp mild honey
  • 1/2 cup granulated sugar
  • 1/3 cup dutch process cocoa
  • 1/2 tsp vanilla extract
  • 1 tsp fennel seeds
  • 1 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/2 tsp ground vietnamese cinnamon
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp fleur de sel

 

Directions: Preheat the oven to 275°F. Grease a baking tray with mild olive oil. In a large bowl, stir together the oats, quinoa, coconut, sunflower seeds, and pistachios. In a medium sauce pan, whisk together the olive oil, honey, sugar, cocoa, and vanilla. Use a mortar and pestle to lightly crush the fennel seeds. Add the fennel, ginger, cardamom, cinnamon, black pepper and salt to the olive oil mixture and whisk to combine. Cook over medium-high heat, whisking
continuously, until the mixture is emulsified and begins to bubble around the edges. (The mixture will be thick and gloppy; it’s supposed to be this way.) Pour the olive oil mixture over the oat mixture and stir until the dry ingredients are well coated.

Spread out the granola mixture on the prepared baking tray. Sprinkly with fleur de sel. Bake for 50 minutes, turning the pan halfway through baking. Turn off the oven and let the granola sit in the warm over for another 15 minutes. Remove the pan from the oven and let the granola cool completely in the pan. Break into large clumps. Store in an airtight container at room temperature for up to 3 weeks.

 

Now that you are officially hungry for some delicious desserts, enter to win a copy of the cookbook for yourself! We are also including an assortment of Wholesome! Sugars, Syrups, Honey and Molasses to help you create these recipes in your own home! FIVE of you have a chance to win and we will announce the winners here on Monday, November 14th!
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